Guinness-braised steak with crunchy green slaw & chips

EVERYDAY EASY

Serves 6Ready in about 4 hours 30 minutes

Preheat your oven to 180°C/fan 160°C/gas 4. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Brown 6 lean beef stewing steaks (visible fat removed) on both sides in batches. Lay them in a deep baking dish to fit snugly. Add 1 chopped onion and a mug of water to the frying pan and fry until soft. Add 300ml water, 200ml Guinness, 2 beef stock cubes, 2 tbsp Worcestershire sauce and 3 sprigs of fresh thyme. Bring to the boil, then pour over the steaks and cover tightly with a double layer of foil. Bake for 2 hours. Peel and cut 6 carrots into chunks, stir through the beef, re-cover and cook for a further 1-2 hours, or until everything is tender. Meanwhile, shred the remaining savoy cabbage from the starter into a large bowl. Add 2 matchsticked green apples, 3 sliced spring onions and a bunch of snipped fresh chives. Whisk together 1 level tsp creamed hot horseradish, 2 tbsp fat-free vinaigrette and the juice of 1 lemon and stir through the slaw. Discard the thyme sprigs from the braised steak and scatter with finely chopped fresh flat-leaf parsley. Divide the steak and slaw between 6 plates and serve with Slimming World chips (see p24 for recipe). If you want to make the Guinness-braised steak ahead, it reheats perfectly in the oven in 20 minutes alongside the chips.

About Slimming World

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